Monday, March 17, 2008

OATCAKES - PALETS A L'AVOINE

For centuries, oat has been cultivated in the Noth of Scotland and it has always represented a healthy source of nourishment for Highlanders. This versatile cereal is very practical as it can be cooked/baked in many ways (bread, porridge, granola, cookies, patties, etc...). It has long been considered a poor people's/farmer's staple, but now, it is gaining unawaited popularity (within the gourmet world/culinary community) and has somehow become a little trendy as more and more food lovers are recognizing it's uncomparable culinary qualities, fascinating nutritional values and special flavor...

"Oatcakes" or "Bannocks" are a humble, yet delicious Scottish culinary speciality that is nearly entirely made of oats. Those tasty crackers nearly replace bread in Scotland (at least, in the past they did...).In a way, they can be compared to the American "Johnnycakes", althoughthe latter is made entirely of corn. In England (North Staffordshire and Derbyshire), there also exists a kind of pancake which shares the same name as those biscuits, but which is more similar to an oatmeal crêpe. "Oatcakes" have always been very popular and appreciated. Even the Romans who invaded Britain adopted this traditional food andbaked them while they were occupying Scotland.

"Oatcakes" are like the Scottish cuisine, substantial and simple, yet delightful. Both are made to brave this country's vivifying air and harsh weather. Those dry and coarse savory "cookies" might, at first, look very ordinary, but, in reality, they are extremely addictive and pleasant as they have a unique flavor that makes them extremely enjoyable. Contrarily to what you might think, "Oatcakes" don't taste at all like "Oat Cookies". With their interesting and refined nutty aroma as well as their characteristic lardy savor, they capture all our attention. Not to mention that their flaky and crisp texture is just simply wonderful!

A great cracker that can be eaten with butter or jam and which can be served as a vehicle to meat, fish and cheese!

~ Otacakes ~Recipe taken from "Cuisine De Saison", November 2001 and adapted by Rosa @ Rosa's Yummy Yums

Method:1. In a bowl, mix together the oatmeal, flour, salt, baking powder and sugar.2. In a pan, melt the lard.3. Incorporate it the the oatmeal/flour mixture while stirring and cutting well.4. Add as much water as needed in order to get a workable dough that is neither too sticky nor too dry.5. Cut the dough in half and roll each half (on a baking sheet) in order to get two rounds of 0.5cm (0.2 inches) in thickness and 15cm (6 inches) in diameter.6. Let the dough rest for about 15 minutes at room temperature.7. Preheat the oven to 180° C (350° F).8. With a sharp knife, incise the surface of each round in order to obtain 6 equal triangles (I decided to make rectangles instead).9. Bake them in the lower part of the oven for about 15 minutes or until golden and crisp.10. Out of the oven, let them cool on the baking pan for 10 minutes and then put them on a rack so that they cool completely.11. Break each triangle, following the incisions.

Remarks:Replace the lard by melted butter if you wish.If you don't get a ball of dough which can be manipulated easily, then add a little flour or water, depending on the dryness or stickiness of your dough.You can use white flour instead of wholewheat flour or castor sugar instead of light brown sugar, but it will somehow affect their taste.

Serving suggestions:Those crackers can be eaten with smoked salmon, sour cream, salty butter and cottage cheese ("Crowdie") or with honey hamThey are also delicious with any good cheese (cream cheese, Cheddar, Brie, etc...) or pate."Oatcakes" can be served as accompaniment to soups as well as with meat and fish dishes.

OMG! They look so perfect and so good... it's just as if they came out of an industrial package!Surely Rosa, you'll eventualy be called by a baking products promotor, that will ask for your expertise in the field!! LOL Please!!! SAY NO!!! We are far too greedy and want to keep you here, where we can enjoy all those amazing goodies you bake!You're simply one of kind, Rosa.

VIBI: Thanks ever so much for the hyper kind comment, Vibi! I doubt any promotor would contact me, though.... So, don't be afraid ;-P!!!

CONFITUREMAISON: Merci beaucoup :-D!

REBECCA: Thanks for your comment, Rebecca! xoxo

CHIFFONADE: I appreciate that you visit my blog and leave a message/express freely your opinion or give critics, but you could be a little more POLITE and constructive next time! I'm interested in knowing what's your recipe for "Oatcakes"... Cheers.

I've been buying Effie's Oatcakes in Massachusetts and wanting to bake my own. Your ingredients and photos match what I want to make. Are there standards to convert metric weights to cups? Thanks! Can't wait to try out the recipe.